Sherries are not for everyone. That is a shame. I love them. The "trick" to the lighter dry ones is to pair them with the right food. Salty foods seem to tame the oxidation and have a synergistic effect. This bottle is good on its own but pair with olive, salty cheese or even salty peanuts and it blossoms. It also benefits from a bit of air and a slight chill. Pale golden in color. The nose has a good amount of volatile acidity (nail polish) and slight oxidation. There is a pine quality along with a bit of stale almonds and a bit of a woody note. None of those sounds particularly pleasant, but as a package, it is intriguing. On the palate, this is viscous. It checks in at 15% abv. On the palate, this is dry. Some lemon peel, a dry sort of tartness. It is warm but not hot. The VA comes out a bit on the finish. Add some salty foods, and this rounds off. Drink this early in the meal. This should be consumed in the next couple of years. Lot 22/03/19
